Judging from my work inbox, turmeric is having a moment. Apparently, it is the new “it” ingredient. As usual, my grandfather was years ahead of this food trend. This scone recipe is adapted from his morning smoothie, which is made from oatmeal, coconut milk, turmeric, and blueberries. The flavor combination may seem strange, but I promise that it really works.

You may have seen these before, when I baked them with Karlie Kloss on Elettra’s Goodness. I was sweating hard behind my smile during that shoot, because I made the idiot move of not testing the recipe until a few hours before show time. What could possibly go wrong? Well, a few things. My first stupid move was to freeze the coconut oil in the glass jar (please don’t do that), which then made it impossible to get out. I started hacking away at it with a knife, but that just made the glass jar explode all over my kitchen. The second thing I realized was that if you put blueberries in these scones, they will burst while baking and turn your scones an unappetizing green color (yellow from the turmeric + blue from the berries = green). There were some tears and lots of anxiety with the clock ticking down to when I had to be on set all ready to go. Based on these fails, I re-wrote the recipe without testing it, and just prayed to the food Gods that it would work.

I was anxious during the filming. I had no idea if the scones were going to work, I felt pressure because Karlie used to baking with the likes of Christina Tosi (who I am most definitely not), and mutant green scones are not very Vogue. Lucky for me, everything worked out, Karlie is a sweetheart and a dream to bake with, and, most importantly, the scones tasted great.

Instructions

Put the coconut oil in a zip lock bag and freeze it for about 10 minutes.

While the coconut oil is getting cold, combine all the ingredients together, except for the coconut milk. Whisk the ingredients together.

Once 10 minutes is up, remove your coconut oil from the freezer, cut a small corner off the zip lock bag, and squeeze pea sized pieces of the coconut oil into your dry ingredients while gently mixing until there is none left.

Add the coconut milk slowly and mix just until the dough comes together. You might not need all of the 3 cups.

Transfer into a bowl and chill for two hours.

On a lightly floured surface turn out the scone dough roll it to inch thick cut into desired shapes.

In a preheated 350F degree oven bake the scones for twelve minutes until golden brown.

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About Elettra

Elettra Wiedemann is the founder of Impatient Foodie, a food site that navigates her desire to marry Slow Food ideals with the realities of fast paced, urban life. Within just a few months of launch in summer of 2014, Impatient Foodie was featured in numerous publications including Vogue, The New York Post, The Daily Mail (UK) Elle US, Elle China, Yahoo Food, Yahoo News, Madame Figaro, and Racked, ManRepeller, and Food & Wine Magazine.